Seafood paella
Vibrant Mediterranean seafood paella with prawns, mussels and squid, saffron-scented rice and a smoky paprika punch — feed four from one pan.
This is a generous, pan-fed seafood paella for four — loud on saffron, smoky paprika and a proper socarrat (that crunchy bottom should not be an afterthought). It’s the kind of dinner that feels impressive but is straightforward once you’ve got everything prepped.
Make it for a relaxed weekend supper or when you want a one-pan showstopper. Keep the stock hot and resist stirring after the stock goes in — that’s how you get the texture to sing.
Ingredients
- 320 g paella rice
- 1 l fish stock — keep hot
- 0 g saffron threads — infuse in hot stock
- 40 ml olive oil
- 1 brown onion — finely chopped
- 1 red pepper — diced
- 3 garlic cloves — finely sliced or crushed
- 2 ripe tomatoes — finely chopped
- 10 ml smoked paprika
- 120 ml white wine
- 5 g salt
- black pepper — freshly ground, to taste
- 200 g squid rings — cleaned
- 300 g raw peeled prawns
- 500 g mussels — cleaned, beards removed
- 100 g frozen peas
- 15 g fresh flatleaf parsley — roughly chopped
- 1 lemon — cut into wedges to serve
Equipment
- large paella pan or large shallow frying pan
- ladle
- kettle or saucepan to keep stock hot
- clean tea towel or lid
Instructions
Check and clean the mussels: discard any cracked shells and tap any open mussel — if it doesn’t close, throw it away. Scrub the shells and remove the beard.
Pour the fish stock into a saucepan and bring almost to the boil, remove from the heat and stir in the saffron threads; leave to infuse and keep hot.
Finely chop the brown onion and red pepper, crush or finely slice the garlic and finely chop the ripe tomatoes; have everything to hand.
Warm the olive oil in a large paella pan or a large shallow frying pan over a medium hob. Add the brown onion and red pepper and gently sauté until soft and translucent, about 8 minutes.
Add the garlic, smoked paprika and ripe tomatoes to the pan and cook the sofrito for 4 minutes, stirring occasionally until it thickens slightly.
Tip in the paella rice and stir for about 2 minutes so each grain is coated in the sofrito and begins to toast.
Pour in the white wine and let it bubble away until mostly evaporated, about 2 minutes.
Ladle in the hot saffron-infused fish stock and add the salt and a little black pepper. Spread the rice evenly in the pan but do not stir after this point.
Bring the pan to a steady simmer and cook uncovered for 12 minutes. Keep the heat moderate so the surface bubbles gently.
After 12 minutes, arrange the squid rings, raw peeled prawns, mussels and frozen peas on top of the rice, pressing them lightly into the liquid. Continue to simmer uncovered for a further 6 minutes until the seafood is cooked and mussels have opened.
Check the mussels: discard any that remain closed. Taste a little rice and adjust seasoning with more salt or pepper if needed.
Remove the pan from the heat, cover with a clean tea towel or lid and leave to rest for 5 minutes so the rice finishes gently and the flavours settle.
Scatter the fresh flatleaf parsley over the top, squeeze over the lemon and serve straight from the pan.
Tips
- Keep the fish stock hot and add it all at once — cold stock shocks the rice and lengthens cooking time.
- Do not stir the rice after adding the stock; stirring releases starch and prevents the socarrat from forming.
- Add seafood late so prawns and squid stay tender — mussels must be checked and discarded if they don't open.
- If you don't have paella rice, use any short-grain rice; cooking time may vary, so watch the texture from 15 minutes in.
- Leftovers keep for 1–2 days in the fridge; reheat gently in a low oven (160°C fan/180°C conventional) covered, adding a splash of stock or water.
Substitutions
saffron threads → pinch of turmeric for colour and 1 extra teaspoon smoked paprika for flavour
Noticeably differentmussels → clams or cockles, same weight
Stays closeraw peeled prawns → king prawns or frozen prawns (thaw first)
Stays closepaella rice → short-grain Arborio rice (cooking time may be slightly shorter)
Stays close
Nutrition
Per serving · estimated
- 580
- Calories
- 45 g
- Protein
- 70 g
- Carbs
- 13 g
- Fat
- 6 g
- Fibre
- 6 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make paella ahead of time?
You can prepare the sofrito and keep the hot stock infused with saffron in advance. Finish the rice and add seafood just before serving for best texture.
How do I get a good socarrat (crispy bottom) without burning it?
Keep a steady, moderate heat. At the end of cooking lift the pan occasionally to check through the glass lid or nudge a grain: you want a golden-brown layer, not black. If unsure, remove from heat as soon as liquid is absorbed and rest covered.
What if some mussels don't open when cooked?
Discard any mussels that remain closed — they may be unsafe to eat. Open ones are fine and delicious.
Can I cook this on a hob rather than an open flame?
Yes — a large, even-heating frying pan on a steady hob works perfectly. Avoid very high heat and rotate the pan if your hob has hot spots.
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